Lemon Herb Chicken Pasta Salad
Lemon Herb Chicken Pasta Salad
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta Salad
- 8 ounces short pasta, such as rotini, penne, or farfalle
- 1 pint cherry tomatoes, halved
- 1 cucumber, large, diced
- 1/2 red onion, small, thinly sliced or finely diced
- 4 ounces feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
For the Lemon Herb Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice, from 1-2 lemons
- 2 garlic, cloves, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the chicken: Pat the chicken breasts dry with paper towels. Season generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes per side, or until cooked through and an internal temperature of 165°F is reached. Remove from skillet, let rest for 5 minutes, then shred or dice into bite-sized pieces.
⏱️ 15 min•🌡️ 165
- 2
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
⏱️ 10 min
- 3
Prepare the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and emulsified.
⏱️ 5 min - 4
Assemble the salad: In a large mixing bowl, combine the cooked and cooled pasta, shredded or diced chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, chopped fresh parsley, and chopped fresh dill.
⏱️ 5 min
- 5
Dress and serve: Pour the lemon herb vinaigrette over the pasta salad ingredients. Toss gently to ensure everything is evenly coated. Taste and adjust seasonings as needed. For best flavor, cover and refrigerate for at least 30 minutes before serving, allowing the flavors to meld.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Chicken Pasta Salad
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Pasta Salad
- 8 ounces short pasta, such as rotini, penne, or farfalle
- 1 pint cherry tomatoes, halved
- 1 cucumber, large, diced
- 1/2 red onion, small, thinly sliced or finely diced
- 4 ounces feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
For the Lemon Herb Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice, from 1-2 lemons
- 2 garlic, cloves, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the chicken: Pat the chicken breasts dry with paper towels. Season generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes per side, or until cooked through and an internal temperature of 165°F is reached. Remove from skillet, let rest for 5 minutes, then shred or dice into bite-sized pieces.
⏱️ 15 min•🌡️ 165 - 2
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
⏱️ 10 min - 3
Prepare the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and emulsified.
⏱️ 5 min - 4
Assemble the salad: In a large mixing bowl, combine the cooked and cooled pasta, shredded or diced chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, chopped fresh parsley, and chopped fresh dill.
⏱️ 5 min - 5
Dress and serve: Pour the lemon herb vinaigrette over the pasta salad ingredients. Toss gently to ensure everything is evenly coated. Taste and adjust seasonings as needed. For best flavor, cover and refrigerate for at least 30 minutes before serving, allowing the flavors to meld.
⏱️ 5 min